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Yield: Serves 4.
Recipes
10 Minute Corn Chowder
| Nutrition Information | |
| Calories: | 232 |
| Total Fat: | 5g |
| Saturated Fat: | 2.5g |
| Trans Fat: | 0g |
| Cholesterol: | 13mg |
| Sodium: | 420mg |
| Carbohydrates: | 35g |
| Dietary Fiber: | 3g |
| Sugars: | 4g |
| Protein: | 14g |
| Vitamin A: | 463iu (9%) |
| Vitamin C: | 112mg (186%) |
| Calcium: | 342mg (34%) |
| Iron: | 0.7mg (3%) |
Ingredients
Instructions
1 teaspoon oil
1/2 onion, chopped
1 teaspoon minced garlic
4 tablespoon all purpose flour
3 cups skim milk
2 teaspoon prepared mustard
1/4 teaspoon dried thyme
black pepper to taste
2 cups frozen corn kernels
4 Tablespoon shredded reduced fat cheddar cheese
Heat a large nonstick skillet over medium-high. Add the oil and saute the onion and garlic until golden, about 2 minutes. Meanwhile, place the milk, flour, mustard and seasonings in a small bowl and mix well.
Add the milk mixture to the skillet followed by the corn; mix well until the mixture comes to a boil and thickens, about 3 minutes. Stir frequently to keep the mixture from burning.
Divide into four bowls and top each with 1 tablespoon of shredded cheese.
Total Preparation & Cooking Time: 35 min. (10 Prep, 25 Cook)
User rating
User Feedback
(Page 1 of 1, 2 total comments)margaret
?Why does the corn chowder recipe say the serving size is 1 1/4 breast? opposite yield it says 1 1/4 breast per serving . there is no chicken in this recipe. this is for the corn chowder recipe
+inezreyes
Not bad. Would just do a sprinkle of thyme though.
posted Feb 9th, 2011 1:49 am